Rib-Eye Steak

These steaks vary somewhat in texture. It is cut from the choice area of the eye of the rib. These very tender cuts are usually 1/2 inch to 2 inches and are served with the bone. The boneless form of this steak is called the Rib Steak. This cut appears on our menu as Rib-Eye Steak (boneless) and Côte de Bouef (bone).

Porterhouse Steak

This steak comes from the large end of the short loin. It contains the same T shaped bone. This cut contains more filet than the T-Bone however making it a bit more desirable.

Tenderloin

This cut is a relatively long and narrow section that runs through the short loin and the sirloin areas.

Strip Steak

This cut comes from the small end of the short loin. It is usually cut about 1 inch thick. This steak is also called the New York Strip Steak and appears on our menu as such. Ruddy and Dean serves this cut both with the bone and without.

Hanger Steak

This steak is also called the Butcher's Cut or Hanging Tender. This cut appears on our menu as Hanger Steak or Medallion of Hanger.